5-Ingredient Turkey Zucchini Cauliflower Rice Skillet
This quick, low-carb, high protein skillet is about to become your favorite healthy dinner to make on busy weeknights! It’s loaded with veggies and also stores really well in the fridge for lunch the next day.
⏰ TIME: 30 mins
🤑TOTAL COST: $11.37 ($2.84 per serving)
🥘 5 INGREDIENTS
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If you’re looking for a quick, healthy dinner that doesn’t require a sink full of dishes, this recipe is about to become a new weeknight favorite.
I definitely struggle with incorporating vegetables into my day, but this dish makes it so easy to forget that you’re eating a plate full of veggies!
🥒 Looking for more easy zucchini recipes? Here are 20 zucchini recipes made with 5 ingredients or less!
Made with just 5 ingredients, this one-pan meal is an easy dinner that’s both satisfying and nutritious. It’s also low-carb and high protein if you’re looking for a lighter dinner recipe.
The leftovers (if there are any!) store really well and are perfect for reheating & eating the next day! You can also meal prep this recipe to have grab & go lunches or dinners in your fridge for the whole week.
The best part is that it’s ready to eat in under 30 minutes – perfect for busy weeknights when you need to get dinner on the table ASAP!
🥘 More 5-Ingredient Dinner Recipes
- Creamy Soup Recipes
- High Protein Crockpot Dinners
- High Protein Sheet Pan Dinners
- Pasta Dinner Recipes
- Rotisserie Chicken Recipes
- Spring Dinner Recipes
- Summer Dinner Recipes
Why You’ll Love This Recipe
There’s literally a laundry list of reasons why this has become of one of my favorite dinners in recent months! I also love making this recipe when I’m trying to use up leftover zucchini!
🥘 This turkey zucchini cauliflower rice skillet is:
- Low carb
- High protein
- Loaded with veggies
- A one-pan dinner
- Made with just 5 ingredients
- Ready in under 30 minutes
- Meal prep friendly
- Budget-friendly
Ingredients & Substitutions
- Lean ground turkey: I used the 93% lean ground turkey from Trader Joe’s but you could substitute 99% lean ground turkey, ground chicken, lean ground beef, or even plant-based ground meat.
- Zucchini: You can really use any vegetable you have on hand. I think summer squash and bell peppers would also taste really good here!
- Frozen cauliflower rice: The “secret” ingredient that adds fiber, nutrients, and volume to the skillet while keeping things low carb! I used frozen cauliflower rice, but you could use fresh cauliflower rice if you wish. I’ve also made this dish with 1/2 cauliflower rice + 1/2 cooked brown rice if I want something a little more carb-heavy.
- Low-sodium taco seasoning: Adds a lot of flavor to the skillet! I used the low-sodium variety but you could use any taco or fajita seasoning you prefer.
- Shredded sharp cheddar cheese: Cheese makes everything better! I think sharp cheddar works best for this skillet, but you can also try Mexican blend cheese or pepper jack.
📌 OPTIONAL INGREDIENTS: Feel free to use any leftover veggies you have in the fridge for this recipe!
Equipment You’ll Need
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- Large skillet: Since this is a one-pan dish, you’ll really just need a large deep skillet for this recipe! You guys know I love my trusty T-fal skillet!
How To Make the Turkey Zucchini Cauliflower Rice Skillet
Storage Instructions
- Fridge: Allow to cool completely first. Store leftovers or individual portions in an airtight container in the refrigerator for up to 4 days.
- Freezer: Allow to cool completely first before transferring individual portions or leftovers into a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes, stirring halfway through. You can also warm leftovers in a skillet over medium heat. If you find that the dish has dried up a little bit, add 1 tablespoon of water and mix well.
The Printable Recipe Card
5-Ingredient Turkey Zucchini Cauliflower Rice Skillet
Equipment
- Large deep skillet
Ingredients
- 2 tbsp olive oil
- 1 lb lean ground turkey
- 1 medium zucchini (diced)
- 12 oz cauliflower rice (fresh or frozen)
- 1 packet taco seasoning (about 1oz)
- 1 cup shredded sharp cheddar cheese
Instructions
- Heat 2 tbsp of olive oil in a large deep skillet over medium-high heat.
- Add the ground turkey to the skillet. Cook for 5–7 minutes, using a spatula to break it into small pieces as it cooks, until the turkey is browned and no longer pink.
- Reduce the heat to medium. Stir in the taco seasoning and 2 tablespoons of water until the turkey is evenly coated.
- Add the diced zucchini and cook for another 3-4 minutes, stirring occasionally, until just tender.
- Stir in the frozen cauliflower rice and continue cooking for another 4-5 minutes, or until heated through and any excess moisture has evaporated. If the dish looks a little dry, add another 1-2 tablespoons of water.
- Sprinkle shredded cheese over the top of the skillet. Cover the skillet for 1–2 minutes until the cheese melts, then serve immediately.
- Scoop into individual bowls and enjoy!
Notes
- If your cauliflower rice releases a lot of liquid, cook it uncovered for an extra minute or two until the extra liquid evaporates.
- If the dish seems a little dry, add 1-2 tablespoons of water and stir well.
- For more flavor: I found that the taco seasoning alone had enough flavor, but if you want even more flavor you could add 1 cup of salsa after step #3
- Optional toppings: avocado, salsa, cilantro, sour cream, or a squeeze of fresh lime
🥘 More 5-Ingredient Dinner Recipes
- Creamy Soup Recipes
- High Protein Crockpot Dinners
- High Protein Sheet Pan Dinners
- Pasta Dinner Recipes
- Rotisserie Chicken Recipes
- Spring Dinner Recipes
- Summer Dinner Recipes
Did you make this recipe? Let me know how it went!
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